Stir spread with yogurt until smooth. Stir in crushed cookies and hazelnuts until well combined.
- Shape into 1 tbsp (15 mL) balls.
- Melt the chocolate in a bain-marie for about 5 minutes at low heat.
- Dip balls in melted chocolate until well coated; transfer to a parchment-lined tray. Chill until set. Store, tightly covered, in refrigerator for 5 to 7 days.
Garnish truffles with a coffee bean or chopped hazelnut before chilling.